Directions

Cut three 4-inch rounds out of each tortilla. Brush each side of the rounds with the oil mixture.

Place each tortilla into a 12-cup muffin tin, pressing on the bottoms and sides to form mini bowls. Bake 20 minutes or until golden. Allow to cool in tins. Once cooled, remove and set aside.

In a large skillet over medium-high heat, cook the ground turkey, breaking up with a fork as it cooks. Once the turkey is cooked through and there’s no more pink, drain any fat. Add to the cooked meat the remaining chili powder, cumin, salt, black pepper, and water, stirring to combine. Continue cooking just until most of the water is absorbed. Add 1/4 cup salsa and stir to combine.

Evenly divide the cooked turkey in the mini bowls, top each with the remaining salsa, lettuce, cheese, and Greek yogurt. Enjoy!